Name: Pastrami and Potato Hash with Fried Eggs
Yield: Serves 4 servings
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons olive oil, divided; 1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces; 1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces; Kosher salt, freshly ground pepper; 2 leeks, white and pale-green parts only, chopped; 1 garlic clove, chopped; 1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces; 4 large eggs; 1/4 cup sliced chives; 3/4 cup sour cream (optional)

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Photo by Nicole Franzen

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

Recipe information

Yield
Serves 4 servings

Ingredients

4 tablespoons unsalted butter

4 tablespoons olive oil, divided

1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces

1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces

Kosher salt, freshly ground pepper

2 leeks, white and pale-green parts only, chopped

1 garlic clove, chopped

1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces

4 large eggs

1/4 cup sliced chives

3/4 cup sour cream (optional)

Preparation

Step 1
Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.
Step 2
Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes.
Step 3
Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
Step 4
Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes

What to Cook This Weekend: January 18–21

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